Saffron Chicken and Chorizo Rice

Chicken thighs and chorizo simmer with saffron bomba rice for a paella-style skillet meal with a crisp socarrat and fresh gremolata.

Prep: 20 min · Cook: 45 min · Yield: 4 · Method: Stovetop

Ingredients

• 1.5 lb chicken thighs, bone-in, skin-on
• 4 oz chorizo dry-cured
• 1.5 cup bomba rice
• 3.5 cup chicken stock
• 0.5 tsp saffron threads
• 1 unit onion
• 3 clove garlic
• 1 unit red bell pepper
• 2 tbsp olive oil
• 0.25 cup parsley
• 1 tsp lemon zest
• 1 clove garlic

Cooking instructions

1. Steep the saffron threads in 1/2 cup of warm chicken stock. (about 10 min)
2. In a 12-inch wide skillet, heat the olive oil over medium-high heat. Season the chicken thighs with salt and sear skin-side down until golden brown, about 6 minutes, then flip and cook for 4 minutes. Remove the chicken to a plate. (about 10 min)
3. In the same skillet, sauté sliced chorizo, diced onion, and diced red bell pepper until softened, about 5 minutes. Add minced garlic and cook for 1 minute until fragrant. (about 6 min)
4. Stir in the bomba rice, ensuring it is coated in the fat. Pour in the remaining chicken stock and the saffron-infused liquid. Season with a pinch of salt, keeping in mind the saltiness of the chorizo and stock.
5. Nestle the chicken thighs back into the rice skin-side up. Simmer over medium-low heat without stirring to allow the bottom rice to form a crust (socarrat), about 20 minutes, until the chicken reaches an internal temperature of 165°F. (about 20 min)
6. While the rice cooks, mix chopped parsley, lemon zest, and minced garlic together for the gremolata.
7. Remove from heat, cover with a clean towel, and let rest for 5 minutes. Top with the gremolata before serving. (about 5 min)